I have lovely neighbours. They gave me four small lobsters yesterday. They had been cooked the night before just after being caught. We had lobster salad for tea last night, just the best. One lobster each. We are going to do the same tonight. It is one of those things where simple is best.
1 small to medium lobster per person, around half a kilo weight.
1 lemon, allow one decent wedge per person
Salad – include tomato, cucumber, lettuce. Optional extras include rocket, spinach leaves, celery, chives
Mayonnaise – this could be plain, or flavoured with lemon or tarragon.
If you are cooking the lobsters yourself, plunge them into boiling water, and simmer for around 10 minutes. Drain them, and when you can handle it, remove the heads so they drain and cool faster. Keep the claws and discard the heads. Once cool, pop them in the fridge.
I serve the lobster in a bowl on the table, with a plated salad, mayonnaise and a wedge of lemon for each person. I also like a slice of brown buttered toast with this.
If you have people who can’t sort out a lobster, I remove the meat from the tail and claws, chop it into pieces around 1 cm cubed and stir in a good squeeze of lemon. I then mix this with the mayonnaise. Sometimes a little chopped celery or chopped chives can be added at this stage. The resulting mixture can then be served on a bed of lettuce, rocket, tomato and cucumber, with a side serving of hot buttered brown toast.
This looks so beautiful, adding flowers to salad, and the extra flavour that they bring just lifts the whole thing. I usually make a basic Greek-style salad and layer the flowers on top. The ingredients depend on what is available. I add the ingredients in layers, only mixing together when serving.
This is my version of a greek salad, it is quick to make and one of my favourites. I don’t usually refer to a recipe, so it is probably not that authentic. It has a lot in common with the Persian summer salad.
Half a cucumber
About the same weight of cherry tomatoes
About four or five spring onions
A small little gem lettuce
50g feta cheese
Oregano or chive flowers
Salt and pepper
Line a large salad bowl with lettuce leaves
Dice the cucumber, chop the onions, cut up the tomatoes and add them to the bowl, in layers with the tomatoes on the top.
Add the olives and crumbled cheese, and garnish with herbs.
Just before serving, season and add a drizzle of olive oil.
I’ve been eating a lot of salad this summer, this is a good one to serve with some of the other dishes that I’ve posted this year. It is from Nightingales and Roses by Maryann Sinaiee. I have adapted it a bit, because we don’t get a lot of pomegranates on South Uist, but you can add these for an extra burst of colour and flavour.
Half a long cucumber
About the same weight in cherry tomatoes
About the same weight in spring onions
A couple of sprigs of fresh mint
A good squeeze of lemon juice
Salt and pepper
Peel the cucumber and dice
Cut the tomatoes into 8 (half, half and half again)
Chop the spring onions into small circles
Chop the mint finely
Mix the chopped ingredients.
Just before serving, mix in the lemon juice, salt and pepper, and a drizzle of olive oil.
Cooking quickly to avoid being inside when the weather is good. I combined a 400g bag of new potatoes, boiled in their skins and chopped, with a bag of beans from East camp, cooked for 5 minutes in boiling water. I added some chopped dill, spring onions and mayonnaise.